Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

Ingredients:
8 1/2 fl. oz. canola oil
6 fl. oz. extra-virgin olive oil
3 1/2 fl. oz. sherry vinegar
2 Tbs. Dijon mustard
Salt and freshly ground pepper, to taste
Kosher salt, to taste
2 lb. brussels sprouts, halved lengthwise
8 oz. double-smoked bacon, cut into 1-inch pieces
1 medium yellow onion, julienned
2 Tbs. unsalted butter
2 green apples, peeled and sliced
3 fresh thyme sprigs
Freshly ground pepper, to taste


Directions:
To make the vinaigrette, in a blender, combine the canola oil, olive oil, vinegar and mustard and blend until fully incorporated. Season with salt and pepper. Set the vinaigrette aside.

Fill a large saucepan with water and bring to a boil over high heat. Salt the water so it tastes like seawater. Fill a large bowl or casserole dish with equal amounts of cold water and ice to create an ice bath.

Add the brussels sprouts to the boiling water and cook until tender, 2 to 3 minutes; do not cook too long or they will lose their bright green color. Remove the brussels sprouts from the water and shock them in the ice bath to stop the cooking. Let the brussels sprouts stand in the ice bath until cool, then remove them and set aside.

In a large sauté pan over medium-high heat, add the bacon and cook until the fat renders and the bacon crisps, about 7 minutes. Add the onion to the pan and cook until softened, about 5 minutes. Add the butter and let it melt, then add the apples and thyme sprigs. Toss to coat and cook for 1 to 2 minutes. Add the blanched brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the sprouts are golden brown, 8 to 10 minutes. Remove the thyme sprigs and discard.

Drizzle half of the vinaigrette over the brussels sprouts and toss to coat. Transfer to a serving bowl and serve immediately. Pass the remaining vinaigrette alongside. Serves 4 to 6.

Notes: I thought this was way too much vinaigrette and that my brussels sprouts were basically swimming in it. When I tasted the brussels sprouts, apple, thyme and onions mixture I thought it was way too sweet but it worked well with the sherry vinegar and mustard. 

I also cut back on the amount of olive oil in the recipe. Just felt like too much. Oh and I didn't peel the apples because that felt like an unnecessary step. And I cut back on the time between adding the bacon, onion, apples and brussels sprouts. I wanted my brussels sprouts crispier than the original picture so I added them in earlier, but they were over a week old so they didn't get that crispy anyway.